Introduction | Ine Stallaart

Introduction | Ine Stallaart
October 16, 2020

You get our people on the phone regularly, or you meet them. But who are they really? What is their background, their enthusiasm? Time for a look behindthee scenes. This time: Ine Stallaart. 'It's really cool'

Ine studied Food Design at the HAS in Den Bosch and lives with family in Den Dungen.Thee born Zeelander has worked athede Heische Hoeve and Bus Whisky as Food Designer and distiller since 2016The"De location is great, says Ine, "you never get tired of that. Fthem de whiskeythend de cherrithe to de bees, everything fascinates and amazes me. I'm brimming with idethe and de great thing about this company is that it's precisely that enthusiasm that is always rewarded. If I think something is cool, they say: 'Go ahead and do it.

To get it right the first time, I was trained as a beekeeper and liquorist. It's great to be able to learn that, especially because I now give workshops in liqueur making and can teach others. My work fits me and my education exactly and atthee same time gives me a lot of space. Literally. My former fellow students now often do very technical things ithede office.

I have tremendous freedom to do beautiful new things. Inside and outside. For example, I'm working every day with whisky and delicious new limited editions such as apricot whisky jam. So special and so tasty. No two days are the same, andthee variety and surprises arthede best thing about my job, every day."




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Grain to glass | Top of its class

Thus, nose, taste and finish are appreciated:

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